This seasonal kale salad is packed with tons of color and flavors. Rich greens and citrus combine for a crowd-pleasing starter. This dish can be served alone as a healthy lunchtime treat in between your holiday feasts but also works great in starting your special holiday dinner off right.
- 5-ounce package kale, cleaned and cut
- 1/3 cup fresh pomegranate seeds
- 1 seedless navel orange
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Start by adding kale and pomegranate seeds to a large bowl. Next, slice the orange in half. Remove the peel from one half of the orange, slice it thinly and add to the bowl of kale. In a separate bowl, make the dressing by whisking together the juice from the other half of the orange, olive oil, balsamic vinegar, salt and pepper.
Finally, add dressing to kale and toss everything together. Serve immediately.
Nutrition Analysis: 140 cal, 11 g fat, 0 mg chol, 15 mg sodium, 11 g carbs, 3 g fiber, 7 g sugar, 2 g protein.
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.